This recipe is a traditional Tamil dish that can be made with raw mangoes, tamarind water, salt, and sugar. The dish is typically served as an appetizer or snack.

The smitha kalluraya mango gojju is a pickled raw mango recipe from the Indian state of Karnataka. It is made by soaking raw mangos in salt water overnight.

Above is pickled raw mango gojju from Udupi cuisine. In Kannada, Bayisida Mavinakayi Gojju. With a flavorful garlic spice, it’s acidic and tasty. When served with curd rice and hot buttermilk chilies, this dish is really divine. 

In Karnataka, we have a practice of preserving the excess of the season for usage throughout the year. These pickled gems are then kept for years and utilized to make a variety of dishes. Every year, natal plums, raw mangoes, raw jackfruits, gooseberries, wild jackfruits, and other fruits and vegetables are pickled at home.

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Pickling fresh mangoes isn’t difficult. Just take my word for it. (I’ve included easy-to-follow instructions below.) And you may use it to prepare delectable meals all year. This ‘mavinakayi gojju’ is one such dish. In Kannada, it is referred to as ‘bayisida mavinakayi gojju.’ In Kannada, gojju denotes side dish, while ‘bayisida mavinakayi’ implies cooked raw mango. This dish comes from our next-door neighbor and is a famous Udupi Brahmin community recipe. 

Raw mangoes are gently cooked and pickled for usage over the next 1-2 years. The pickled raw mangoes may then be used to create this delicious gojju at any time of year. Preparation takes less than 5 minutes. It’s also very tasty. It’s acidic and has a great garlic spice flavor. 

Before the season’s abundance of sour, raw mangoes runs out, pickle some. Then you’ll be able to enjoy this delectable gojju all year round. We eat this raw mango gojju as a side dish with rice or curd rice and hot buttermilk chilies for lunch or supper. It was unquestionably a wonderful dinner. 


Ingredients:

  • 1 medium pickled raw mango (easy to learn how to pickle raw mangoes below)
  • 1/2 cup of yoghurt (non-sour fresh curds)
  • 2 teaspoons of vegetable oil
  • mustard seeds, 1/4 teaspoon
  • 4-5 cloves of garlic
  • 2 red dried chili peppers
  • 2 curry leaves (leaflets)
  • season with salt to taste (add only if required)

2-4 people

Time to prepare: 5-8 minutes if you have pickled raw mangoes on hand.


To create this gojju, here’s how to pickle raw mangoes:

1. Thoroughly wash 4-6 raw mangoes. Raw mangoes of any size will do, but they must be fully ripe. One of the raw mangoes should be cut into. They’re excellent for pickling to create this gojju if they have a firm seed. Raw sour mangoes would be ideal.

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2. If you have medium-sized raw mangoes, boil 4-6 cups of water. Your mangoes should fully submerge in the water. Add the washed, raw mangoes after the water has reached a boil. 

3. Cook for 2 minutes, or until the color has fully changed. Remove them from the oven as soon as their color changes and set them aside to cool. If you cook them for longer, they’ll get mushy and won’t keep their flavor when pickled. Pickling them will quickly ruin them.

4. Add approximately 1 cup of rock salt to the boiling water. Allow it to boil for 2 minutes to dissolve the salt. This is the brine you’ll use to pickle raw mangoes.

5. Take it off the fire and let it cool fully. Transfer it to a dry, airtight container after it has reached room temperature. 

6. Pour the brine into the container with the cooked, cooled raw mangoes. 

7. Store them in a dry location, making sure there isn’t a drop of water in them, so they can last for a year or two. 

8. They’ll absorb the salt and be ready to use in 10-15 days. 

These pickled raw mangoes may be used to create a couple more tasty gojjus. I’ll provide the recipes as soon as I can. To create excellent gojjus, we combine them with brinjals (gulla in Konkani, Kannada), pickled wild jackfruits, or potatoes.


Method of Preparation: 

Getting the gojju ready:

1. Remove one medium-sized raw mango from the brine if you have any pickled raw mangoes on hand. 

2. Place it in a basin of water for 2-3 hours if it has been pickled for more than a year. Every half-hour, change the water. This will get rid of the extra salt in the pickled mangoes. Alternatively, your raw mangoes may be overly salty.

You may skip the above step if your raw mangoes have been pickled for a few months. To create this gojju, just combine them.

3. Pour the pickled raw mango into a mixing dish that has been left empty. Remove the peel if it is hard (it has only been pickled for 1-2 months). Leave it on if it is soft.

4. Using your hands, mash the pickled raw mango well, including the skin if it is soft.

5. Remove and discard the hard pith. 

6. Toss in the curds with the well-smashed pickled raw mango. If you use fresh curds that aren’t sour, your gojju will end up being extremely tangy. The tanginess of your pickled raw mango will suffice.

7. Season with salt only if necessary (it’s unlikely you’ll need it). If necessary, add 1/4 cup of water. This gojju is somewhere in the middle between thick and semi-thick.

8. Finally, season it. Seasoning: In a tempering pan, heat 2 teaspoons of oil and add mustard seeds. Add smashed garlic, dried red chilies cut into bits, and curry leaves after they have stopped sputtering. Fry until the garlic begins to brown. 

9. Toss this spice into the mango-curd mixture in the bowl and thoroughly combine.

10. Enjoy this gojju with a bowl of rice or curd rice, as well as some buttermilk chilies!


You may also like the following raw mango dishes:

Side Dishes of Pickled Wild Jackfruit and Pickled Raw Mango (Paasponus, Ambe Gojju & Bharth)

Mango Gojju (Raw Mango) (Mavinakayi Rambana)

Mango Pickle, Raw (Ambuli Nonche, Karmbi Nonche)

Coconut Curry with Raw Mangoes (Ambuli Gashi)

Raw Mango, Spicy and Tangy (Ambuli Pachadi)

Green Mango Relish is a relish made from green mangoes (Ambule Gojju)

Chutney made with mango (Ambuli Chutney)


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Pickled Raw Mango Gojju Recipe (Bayisida Mavinakayi Gojju) is a south indian mango chutney recipe. It is made with raw mangoes, red chillies, coriander leaves, coconut oil and salt.

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